Monday, January 17, 2011

What's your cueva?

Cueva Del Pescador.  There never were sweeter words.  I know everyone has their 'cueva'.  That place you go back to time and time again because the food was wonderful and the memories were even better.

Well in our case, we have never had a better beer than at Hook 'em and Cook 'em.  Or better ceviche, or fish tacos for that matter.

For the last 4 years that I have gone on vacation to Mexico with Dad's family, we have ALWAYS gone out of our way, (usually at least an hour out of our way) to get to Hook 'em and Cook 'em.  And trust me when I say, a trip south of the border without this joint is lost on me.

 Outdoor seating, with your feet in the sand, half shaded by palm, and a cool beer in your hand: one could hardly find reason to complain.

Their house made Pico de Gallo, made with the freshest tomatoes, jalapenos, onion, lime and cilantro.

Get in my mouth.

Round 1 of many.

Dished up with their fried to order tortilla chips.

He's just getting started.

You have not LIVED, until you have had their conch ceviche.

And the best fish tacos you have ever put in your mouth.
I've spent a lot of time thinking about what the hell are in those tacos.  The truth is, its just fish, lettuce, guacamole and little mayo.  That's it.  They do something in the batter with that fish fry, I still can't figure it out, but Sweet Mexican Martha, Holy Dos Equis. You've gotta get down to Akumal to taste it.

Now the ceviche.  

I think I have a handle on that.

Conch Ceviche,
inspired by La Cueva Del Pescador

1 pound Fresh Princess Baby Conch, diced
Juice of 3 limes 
Juice of 2 lemons
1 medium habenero pepper, finely chopped
1 large onion, finely chopped
1/4 cup Cilantro, finely chopped
2 large tomatoes, roughly chopped
1/4 cup olive oil
1 teaspoon sea salt
1/4 teaspoon  freshly ground black pepper

Put the conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced pepper and fridge it for another 2 hours. Drain the conch and place it in a mixing bowl. Add the onion, cilantro, tomato, olive oil, salt, and black pepper and mix. Top with fresh lime and serve with guacamole.

And try not to get tears in your ceviche. So maybe you're not going to mexico anytime soon, but you can still have it at home.

Soooo... who wants to go back to Mexico and work on the those fish tacos with me?



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